Unusual Chinese Grilled Shortribs
Serving Size : 4
Ingredients for prepare Unusual Chinese Grilled Shortribs
:
| Amount | Measure | Ingredient - Preparation Method |
| 4 | | Large - Meaty Shortribs |
| 1/3 | cup | Oriental Toasted Sesame Oil |
| 4 1/2 | tablespoons | Peanut Butter |
| 4 | tablespoons | Brown Sugar |
| 2 1/4 | tablespoons | Curry Powder |
| 3/4 | cup | Soy Sauce |
| 1/2 | tablespoon | Black Pepper - (fresh cracked) |
| 1/2 | cup | Rice Sherry Wine |
| 1/2 | | Fresh Ginger Root |
| 2 | large | Garlic Cloves - (minced) |
| 10 | | Green Onions |
recipe Unusual Chinese Grilled Shortribs
Make shortribs into short, flat strips. Begin by placing rib fat-side-up
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on cutting board and cut 1/4" high layer almost (but not through) the bottom-most section of the rib. Turn meat
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over and continue to make 1/4" layers until the rib is completely layered and is now one long strip. Using
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the edge of a Chinese knife or otehr flat surface, pound meat until it is off an even
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thickness. NOTE: Chill the meat well. This cutting method will not work
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well on room temperature ribs. MARINADE: (Curry Based Blender Sauce) Blend all liquid ingredients in a blender
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for about 15 seconds at "Blend" speed. Grate the fresh ginger root and combine with the minced garlic. Mince the
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white (only) portion of the green onions. Add all ingredients to blender mixture
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and operate on "low" for about 45 seconds. Rub suace onto butterflied ribs and refridgerate for 2 or more
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hours. NOTE: This sauce is excellent for chicken, too. Place ribs on grill, basting often with sauce until
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done, about 30 minutes depending on heat of grill. Watch carefully to determine when done.